Black Sesame and Earl Grey Cookies
Black Sesame and Earl Grey Cookies
Ingredients
For the Black Sesame Paste
- 1/2 cup black sesame seeds
- 2 tablespoons honey
For the Earl Grey Cookie Dough
- 1/2 cup unsalted butter
- 3 Earl Grey tea bags, contents only
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Optional Tea Sugar Coating
- 1/4 cup granulated sugar
- 1 Earl Grey tea bag, contents only
Instructions
- 1
Prepare the Black Sesame Paste: In a food processor, grind the black sesame seeds until very fine. Add the honey and blend until a smooth, thick black paste forms. Set aside.
⏱️ 5 min
- 2
Infuse the Butter: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, remove from heat and empty the contents of 3 Earl Grey tea bags into the butter. Whisk well and let steep for 10 minutes to infuse the flavor.
⏱️ 15 min
- 3
Combine Wet Ingredients: Pour the infused butter (straining out the tea leaves if desired, though leaving them in adds texture and flavor) into a large mixing bowl. Add the granulated sugar and light brown sugar, whisking until combined. Add the egg and vanilla extract, whisking until smooth and well incorporated.
⏱️ 5 min
- 4
Form the Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive dough forms. Be careful not to overmix.
⏱️ 5 min
- 5
Marble the Dough: Add dollops of the prepared black sesame paste on top of the Earl Grey cookie dough in the bowl. Using a small spatula or knife, gently swirl the black sesame paste into the dough to create a marbled effect. Do not overmix, as this will blend the colors too much. Cover the bowl with plastic wrap and press down gently. Refrigerate for at least 30 minutes.
⏱️ 5 min
- 6
Prepare Optional Tea Sugar Coating (if using): In a small bowl, combine the 1/4 cup granulated sugar and the contents of 1 Earl Grey tea bag. Mix well. Set aside.
⏱️ 2 min
- 7
Preheat Oven and Scoop Cookies: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Using an ice cream scoop (about 2 tablespoons per cookie), scoop portions of the marbled dough onto the prepared baking sheet, leaving about 2 inches between each cookie. If using the tea sugar coating, roll each scooped dough ball in the mixture before placing it on the baking sheet.
⏱️ 5 min•🌡️ 375
- 8
Bake Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and cookie size.
⏱️ 12 min•🌡️ 375
- 9
Shape (Optional) and Cool: Immediately after removing from the oven, while the cookies are still warm, use a round metal cutter slightly larger than the cookies to gently 'scoot' around the edges, perfecting their round shape. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame and Earl Grey Cookies
Ingredients
For the Black Sesame Paste
- 1/2 cup black sesame seeds
- 2 tablespoons honey
For the Earl Grey Cookie Dough
- 1/2 cup unsalted butter
- 3 Earl Grey tea bags, contents only
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Optional Tea Sugar Coating
- 1/4 cup granulated sugar
- 1 Earl Grey tea bag, contents only
Instructions
- 1
Prepare the Black Sesame Paste: In a food processor, grind the black sesame seeds until very fine. Add the honey and blend until a smooth, thick black paste forms. Set aside.
⏱️ 5 min - 2
Infuse the Butter: In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, remove from heat and empty the contents of 3 Earl Grey tea bags into the butter. Whisk well and let steep for 10 minutes to infuse the flavor.
⏱️ 15 min - 3
Combine Wet Ingredients: Pour the infused butter (straining out the tea leaves if desired, though leaving them in adds texture and flavor) into a large mixing bowl. Add the granulated sugar and light brown sugar, whisking until combined. Add the egg and vanilla extract, whisking until smooth and well incorporated.
⏱️ 5 min - 4
Form the Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a cohesive dough forms. Be careful not to overmix.
⏱️ 5 min - 5
Marble the Dough: Add dollops of the prepared black sesame paste on top of the Earl Grey cookie dough in the bowl. Using a small spatula or knife, gently swirl the black sesame paste into the dough to create a marbled effect. Do not overmix, as this will blend the colors too much. Cover the bowl with plastic wrap and press down gently. Refrigerate for at least 30 minutes.
⏱️ 5 min - 6
Prepare Optional Tea Sugar Coating (if using): In a small bowl, combine the 1/4 cup granulated sugar and the contents of 1 Earl Grey tea bag. Mix well. Set aside.
⏱️ 2 min - 7
Preheat Oven and Scoop Cookies: Preheat your oven to 375°F. Line a baking sheet with parchment paper. Using an ice cream scoop (about 2 tablespoons per cookie), scoop portions of the marbled dough onto the prepared baking sheet, leaving about 2 inches between each cookie. If using the tea sugar coating, roll each scooped dough ball in the mixture before placing it on the baking sheet.
⏱️ 5 min•🌡️ 375 - 8
Bake Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and cookie size.
⏱️ 12 min•🌡️ 375 - 9
Shape (Optional) and Cool: Immediately after removing from the oven, while the cookies are still warm, use a round metal cutter slightly larger than the cookies to gently 'scoot' around the edges, perfecting their round shape. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min